Upside-Down Pizza

Method

1. Clean the artichokes: remove tough outer leaves, cut off thorny tips, scoop out the inner choke with a small knife, and slice very thinly. Place slices in acidulated water (water with lemon juice) to prevent browning.
2. Drain the artichoke slices and pat dry.
3. Drizzle extra virgin olive oil on the bottom of a rectangular baking pan (30x40 cm). Spread the artichoke slices evenly over the oil. Do not add salt at this stage.
4. Drizzle a little more olive oil over the artichokes.
5. Optional: Cover the artichokes with a sheet of parchment paper for easy release (if using a non-stick pan, you may skip).
6. Prepare the dough: use a disc of biga-based pizza dough at 80% hydration, weighing about 600 g for a 30x40 cm pan. Dust off excess flour, then stretch it by working from the outside inwards, turning it over a few times until it is large enough.
7. Lay the stretched dough over the artichokes, covering the entire surface of the pan. Tuck the edges if needed.
8. Optional: Scatter fresh mint leaves and thyme sprigs on top of the dough. Drizzle with a little olive oil.
9. Bake at the maximum temperature of your static electric oven, on the bottom rack, for 10–12 minutes. Then move the pan to the upper third of the oven to finish cooking until the bottom is evenly browned and the top is cooked through.
10. Remove the pan from the oven and let it rest briefly. Place a flat surface (cutting board or baking sheet) over the pan and carefully invert the pizza (upside-down) so that the artichoke side becomes the top.
11. Peel off the parchment paper if used.
12. While the pizza is still hot, arrange slices of rolled pancetta (or other cured meats like speck, prosciutto, guanciale, salame, finocchiona) over the artichokes. The heat will soften the fat.
13. Season with salt to taste.
14. Grate or shave aged pecorino cheese (preferably aged with walnut leaves, not too strong like Romano) over the pizza.
15. Optional: Add a few more fresh herbs if desired.
16. Serve immediately.